Kids love this savory mixture, which is perfect for those busy evenings when you have to rush out after eating dinner. Serve this over hot split whole grain buns and accompany with a tossed salad for a tasty and nutritious meal.
Turkey Sloppy Joes
- Works in slow cookers from 31⁄2 to 6 quarts
- 2 tbsp vegetable oil, divided 25 mL
- 11⁄2 lbs ground turkey 750 g
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 2 tsp cumin seeds, toasted and ground 10 mL
- (see Tip, below)
- 2 tsp dried oregano leaves 10 mL
- 1 tsp salt 5 mL
- 1⁄2 tsp cracked black peppercorns 2 mL
- 1 cup tomato-based chili sauce 250 mL
- 2 cups shredded Monterey Jack cheese 500 mL
- 1 green bell pepper, finely chopped, optional
- 1 jalapeño pepper, minced, optional
- 1 tbsp Worcestershire sauce 15 mL
- 1 tsp paprika, preferably smoked 5 mL
- Hot onion buns
- 1. In a skillet, heat 1 tbsp (15 mL) of the oil over medium heat for 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain and discard liquid from pan.
- 2. Add remaining oil to pan. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, toasted cumin, oregano, salt and peppercorns and cook, stirring, for 1 minute. Add chili sauce and bring to a boil.
- 3. Transfer mixture to slow cooker stoneware. Cover and cook on Low for 6 hours or on High for 2 hours, until mixture is hot and bubbly. Add cheese and green pepper and jalapeño pepper, if using, Worcestershire sauce and paprika. Cover and cook on High for 20 minutes, until cheese is melted and pepper is softened. Spoon over hot split buns and serve.
- To toast cumin seeds: Place seeds in a dry skillet over medium heat, stirring, until fragrant, about 3 minutes. Immediately transfer to a mortar or a spice grinder and grind. You can substitute 1 tsp (5 mL) ground cumin for the cumin seeds if you prefer.
Judith Finlayson http://judithfinlayson.com/